Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu)

Ingredients

Pork Marinade

● 3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking) ● 3 tablespoons Chinese BBQ Pork mix ● 1/2 teaspoon Chinese 5-spice powder ● 1/2 teaspoon ground black or white pepper ● 1/2 teaspoon garlic powder ● 1 teaspoon chicken stock powder ● 1 tablespoon hoisin sauce ● 1 tablespoon oyster sauce ● 1 tablespoon all-purpose soy sauce ● 1 tablespoon honey ● 1 teaspoon sesame oil ● 1 tablespoon granulated white sugar

Honey Glaze

● 1 tablespoon honey ● 1 tablespoon water

Instructions

1. In a small bowl, mix together all the pork marinade ingredients until you get a smooth paste. Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. 2. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes. Flip the pork over and bake for another 30 minutes. 3. Combine honey and hot water in a small bowl until completely dissolved. 4. Once the pork is done baking for one hour (30 minutes each side), slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes each side to get a nice caramelization in the outside. 5. Turn off heat and allow meat to rest to redistribute juice (about 15 minutes). Slice thinly and serve.